- Gluten free & vegan
- Gluten & dairy free
150g caster sugar
150ml aquafaba (the water from a can of chickpeas)
Pinch cream of tartar
75g gluten-free plain flour
75g gluten-free oat flour
40g dairy-free margarine
This sponge can be used for gateaux, trifle or any dessert that calls for a light sponge base. It goes well with poached fruits and a little of the syrup. It is made in the same way as swiss roll with the addition of melted dairy-free margarine to help it stay moist.
Preheat the oven to 190°c / 170°c fan oven / 375°f / gas mark 5.
Grease and line 2 x 20cm / 8in round cake tins.
If you have a food mixer this job is very easy. This light sponge can be whisked by hand or using an electric hand mixer but it will take longer.
If you are using a food mixer – place the caster sugar, aquafaba and a pinch of cream of tartar into the machine bowl, fit the whisk attachment and whisk on fast speed for 8 minutes until the mixture turns to a white foam and doesn’t move if you tip the bowl.
If you are using a hand whisk or electric hand whisk – find a large saucepan and a large bowl that fits on top.
Fill the saucepan with an inch of water making sure it doesn’t touch the bottom of the bowl. Bring the water to the boil. Take off the heat.
Place the caster sugar, aquafaba and a pinch of cream of tartar into a heat-proof mixing bowl.
Place over the saucepan and whisk for 6 – 8 minutes until the mixture turns to a thick white foam and doesn’t move if you tip the bowl. Using the pan of hot water speeds up this process.
Sieve together the gluten-free plain flour and gluten-free oat flour.
Use a spoon to add the flour and melted dairy-free margarine to the mixture and fold in carefully. You want to keep as much air in the mixture as possible so don’t bang the spoon on the bowl!
Divide the mixture between the tins and bake for 15 – 20 minutes until firm to touch.
Leave to cool for 10 minutes before turning out onto a cooling wire.
To make a chocolate genoise sponge, replace 25g gluten-free flour with 25g cocoa powder. Sift together with the flour and ground almonds before folding into the meringue.
Genoise sponge is a very light sponge used in layered cakes and gateaux.